A great number of industrial activities use egg products as ingredients in other food. Eggs provide a high nutritive value, organoleptic qualities and functional properties needed in the manufacturing processes of many foods.

For the industrial food, eggs products have some advantages as opposed to eggs with shell:

Greater versatility. Different products can be used for different purposes.

Easy use and dosage.

Greater bacteriological safety.

Easier to handle: time and labour saving.

The possibilities in the use of egg products are varied due to the techno-functional properties that they provide, as shown in the tables on the following tables: